Rice Kanji

1/2 cup raw rice, soaked for 30 minutes

6 cups water

Add rice and water to a pan, allow boil, reduce the heat to medium and allow to cook for 20 minutes and filter the excess water.

Yields: 2 and 1/2 cups cooked rice

Overnight

2 and 1/2 cups cooked rice

2 and 1/2 cups water

Overnight soak cooked rice and water in a clay pot.

Next day morning

Transfer the fermented rice to a blender, add water and blend to smooth paste.

Transfer the blended rice to a mixing bowl.

 

Note: If you used clay pot for soaking the cooked rice, all the water might have been gone, so you might have to add 1 or 2 or 2 and 1/2 cups of water to blend. Since I didn't use clay pot, there was still water in it and I didn't add any extra water, while blending.

1 and 1/2 cup yogurt

Whisk yogurt. Add to the rice paste and mix well.

1 tsp salt

Add salt to the rice paste and mix well.

Tempering

1 tbsp coconut oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp urad dal

Heat oil in a pan, add mustard seeds, when it stars to splutter, add cumin seeds, urad dal, allow the dal turns light brown.

1 tsp green chilies, chopped (1 green chili)

1 and 1/4 cup onion, finely chopped (1 small onion)

Add onion, green chilies, sauté till onion turns light brown.

2 and 1/2 tsp ginger, grated

Add ginger, mix well.

Pour the tampering over the prepared rice kanji.

1/4 cup cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME

Yields: 6 and 1/2 cups

Serves: 2

Source: palatesdesire